Uncle Vincent's Christmas Eve Baccala

Recipe Ingredients

4 lbs	1816g / 64oz	Dried salt cod - cut 3" pieces,
		And soaked
8		All-purpose potatoes - (to 10) - peeled, quartered
1 cup	237ml	Fine quality olive oil
1		Celery - trimmed, well
		Washed, and cut 3" pieces
1		Onion - chopped (large)
2 cups	474ml	Gaeta olives - pitted
4		San Marzano plum tomatoes - (28 oz ea) - hand crushed,
		With juice
12 cups	2844ml	Chicken broth
		Salt - to taste

Recipe Instructions

Soak the cod in cold water to cover in a cool spot or refrigerator for at least 24 hours or up to 3 days, changing the water frequently. After 24 hours, break off a tiny piece of fish and taste for saltiness. If fish is still quite salty, continue soaking until water is very clear and fish is almost sweet in taste.

Place potatoes in cold water to cover. Bring to a boil over high heat and cook for about 15 minutes or until potatoes are almost cooked through. Drain.

Heat oil in a large, heavy-bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add the onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.

Stir in broth and return to simmer.

Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.

Taste and, if necessary, add salt. Serve hot.

This recipe yields 12 servings.

Source:
MELTING POT, recipe courtesy Rao's Restaurant - (Show # MP-SP01) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.